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vlaaiComplex
Published 2023
At the bakery, after the bread was baked, tart and unripe pears were stuffed onto the oven floor of a cooling woodfired oven and dried until they were wrinkly and dark (bakkemuizen). The pears were then soaked and stewed until they ended up as a luscious dark pear purée with great depth of flavour.
The only bakery that still makes vlaai with traditional bakkemuizen is Knapen in Flemish Limburg. The baker,
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